glucose333

bripastryguy My best guess is about 7-8 9"X3" cakes.. this is also with 2 layers of genoise and a jaconde border so it does depend.. and we also put manderin oranges in the filling to...If you have extra..freeze in smaller size cake circles to put inside another mousse cake.. pat..

ludja Your Welcome pat..

ludja sorry...was just reading from my work recipes...thats sheets of gelatin also 1 t dry = 1 sheet of gelatin pat

bripastryguy Here is a recipe for a pistacio bavarian...sorry about the size but its easy to break down PISTACHIO BAVARIAN 2 # PISTACHIO PASTE 3 QT MILK 2 VANILLA BEANS 1 QT YOLKS - 6 TO 7 YOLKS = 1/2 CUP 1 1/2 # SUGAR 40 GELATIN - SOAKED AND DRAINED 5 QT CREAM - SOFT PEAK BRING MILK AND BEANS TO BOIL..MIX YOLKS AND SUGAR AND TEMPER MILK IN AND RETURN TO PAN AND THICKEN ON STOVE LIKE CREME ANGLAISE...STRAIN AND ADD PASTE AND GELATIN AND MIX TO BREAK UP PASTE AND GELATIN..COOL TO ROOM TEMP AND FOLD IN CREAM... PAT